serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Simply the Best
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 heirloom tomatoes, at room temperature
- ½ cup mixed cherry tomatoes, halved
- salt and black pepper, to season
- 1 tsp finely shredded oregano leaves
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
- 4 thick slices sourdough
- 400 g (about 2 balls) good quality fresh mozzarella
- 1 handful of basil leaves
Instructions
- Preheat a chargrill plate over medium–high heat. Roughly chop the tomatoes and place in a large bowl. Season well with salt and pepper, then stir in the olive oil and oregano and set aside for 5 minutes.
- Drizzle the bread with a little oil and grill on both sides until lightly charred. Place on a serving plate, cover with the tomato mixture, then tear the mozzarella over the top. Drizzle with a little more olive oil and scatter with basil to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Simply the Best
